Category Archives: casserole

We recently made a gluten-free, vegan tuna noodle casserole. Yes, really. Now, a gluten-free tuna noodle casserole is not that hard to imagine – but a vegan tuna noodle casserole? “What in the world,” you may be thinking, “is vegan tuna?” “And where can I get me some of that?” We’re going to start with the burning question: what is vegan tuna, and where can we get it??

The vegan tuna that we used for this recipe is actually called “fish-free tuna”. The brand is Good Catch fish-free tuna, and it looks like this:

There is also a vegan tuna in oil flavor.

We found it at our local Whole Foods, and you can also order it online from Thrive Market.

As you can imagine, when we found the vegan tuna, our very first thought was “tuna noodle casserole!”

While waiting for it to cook, if you are going to make a topping, melt the margarine, and stir in the bread crumbs (you can also use crushed up potato chips for this if you are unable to find gluten-free bread crumbs).

Open Instant Pot and stir.

If you are going to add a topping, this is when to do it. Gently distribute the topping on top of the casserole, and brown using one of these methods:

When we think of sweet potatoes, we usually envision Thanksgiving dinner. However, this vitamin-packed, naturally sweet vegetable is great during any season. Did you realize that sweet potatoes are high in fiber, and filled with vitamin C, potassium, vitamins B3, B5 and B6, copper and magnesium? They’re one of the most nutritious foods you could ever place inside your mouth. And so good! If you have leftover applesauce, this recipe is a great way to utilize it. You can take this casserole to a Fourth of July potluck as a side dish, or serve it at home with a salad and/or loaf of gluten-free bread. The possibilities are endless! For a festive touch, we used purple sweet potatoes for our recipe, but you can use the more common orange ones, as well.

Wrap the sweet potatoes in foil and roast in your oven at 450 degrees for 1 hour until thoroughly soft. Remove from oven and cut in half. Allow the pieces to cool. Scoop the softened portion from the skin and discard or eat the skin. Place sweet potato pulp in blender or food processor with the applesauce and combine thoroughly. Melt the coconut oil in a pan on your stovetop and pour into mixture. Add the cinnamon, nutmeg (or cloves), and salt and continue blending. Your mixture should be smooth and creamy, but not runny.

Ladle the mixture into a square baking pan and sprinkle chopped pecans across the top. Be sure to spread them evenly. Add a sprinkle of extra cinnamon if you desire. Bake in oven at 375 degrees for approximately 30 minutes until the casserole bubbles slightly around the edges, and the pecans are a dark brown color (but not burned).

Remove from oven and allow to cool on your counter. Serves 4-6 people as a generous side dish. This casserole is so sweet, you can even enjoy it as a dessert! Pairs well with a side of vegetables, salad, brown rice, quinoa, and pretty much anything else you can imagine. If you have leftovers, cover tightly and keep them in the refrigerator. Delicious whether hot or cold! And don’t forget the gluten-free beer or wine. Every day is a reason for celebration! Bon Appetit.

We invented this burrito casserole, and so many people have asked us for the recipe that we decided to write it up for everyone! It’s sort of like a ‘Mexican lasagna’ (or ‘lasagne’, if you prefer) We like to serve it with a side of salad and some cornbread!

Grease a a large baking pan, such as you’d use for lasagne, and set aside.

In a large skillet, cook the chopped onion in the oil until translucent. Add the crumbles and cook until heated throughout. Then add a small amount of the enchilada sauce (just to make the crumbles not so dry) and the taco seasoning, and mix well. Remove from heat.

Put down a thin layer of the enchilada sauce in the greased lasagna pan (this is to keep the tortillas from sticking to the pan).

Next lay down a layer of tortillas, breaking one into pieces to fill in between so the bottom is (mostly) covered.

Now cover the tortillas with another thin layer of enchilada sauce, and then a layer of the crumbles mixture.

Next put down a layer of cheese, and then a layer of refried breans. (Note: If the refried beans are too thick to spread easily, you can heat them up to make them a bit thinner, and even add a tiny bit of water to them if need be.)

Sprinkle the black olives on top of the refried beans.

Now repeat the entire process, so a layer of tortilla, then enchilada sauce, then crumbles, cheese, refried beans, and olives.

After the last layer of beans and olives, put down a last layer of cheese, and then cover the pan with foil (crimp the edges under so that it is sealed) and bake at 375 for 45 minutes.

Once the pan is in the oven, take the sour cream and guacamole out from the fridge and let them stand on the counter to warm up for a bit, while you shred the lettuce and chop the tomatoes.

When the casserole is done baking, remove from oven and place on rack to cool for 15 minutes – leave the foil on.

Once the casserole has sat for 15 minutes, remove the foil, and spread the guacamole on top of the casserole. Then spread the sour cream on top of the guacamole.

Finish by sprinkling lettuce on top of the guacamole, and the tomato on top of the lettuce.

Serve warm. If you have any leftover lettuce and tomato, put it in bowls on the table for people to add on top if they like.

By the way, this Burrito Casserole, like lasagna, will firm up as it cools, and is even better the next day!

Categories

Notices

We do our best to minimize tracking, cookies, etc., but your browser may still accept some cookies. Some links are Amazon affiliate links, which doesn't affect your price on Amazon, and the proceeds of which go to the upkeep of this site. Cookie settingsAcceptReject

Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.